Cinnamon Rolls Bhg Recipes Recipe For Stuffed

OUR BEST-EVER CINNAMON ROLLS

Steps:

• In a large bowl, combine 2-1/4 cups of the flour and the yeast. In a small saucepan, combine milk, the 1/3 cup butter, the granulated sugar, and salt. Cook and stir just until warm (120°F to 130°F) and butter is nearly melted. Add to flour mixture. Add eggs.
• Beat with an electric mixer on low speed for 30 seconds, scraping side of bowl constantly. Beat on high speed for 3 minutes. Using a wooden spoon, stir in as much of the remaining 2-1/4 to 2-3/4 cups flour as you can.
• Turn dough out onto a lightly floured surface. Knead in enough of the remaining 2-1/4 to 2-3/4 cups flour to make a moderately soft dough that is smooth and elastic (3 to 5 minutes total). Shape into a ball. Place in a lightly greased bowl, turning once to grease surface of dough. Cover and let rise in a warm place until double in size (1-1/2 to 1 3/4 hours).
• Punch down dough. Turn out onto a lightly floured surface. Cover and let rest for 10 minutes. Meanwhile, lightly grease a 13x9x2-inch baking pan; set aside. For filling:
• In a small bowl, combine brown sugar, the 1/4 cup flour, and the cinnamon. Using a pastry blender, cut in the 1/2 cup butter until crumbly.
• Roll dough into an 18x12-inch rectangle. Sprinkle filling over dough, leaving 1 inch unfilled along a long side. Sprinkle with raisins and pecans. Starting from the filled long side, roll up rectangle. Pinch dough to seal seam. Cut into 12 slices. Arrange in the prepared baking pan.
• Cover loosely with plastic wrap, leaving room for rolls to rise. Chill for 2 to 24 hours. Let stand, uncovered, at room temperature for 30 minutes before baking. (Or for immediate baking, don't chill rolls. Instead, cover loosely; let rolls rise in a warm place until nearly double in size [about 45 minutes].)
• Preheat oven to 375°F. Break any surface bubbles with a greased toothpick. Bake for 25 to 30 minutes or until golden brown. Cool in pan on a wire rack for 5 minutes. Remove from pan. Drizzle with Powdered Sugar Icing. Serve warm. Powdered Sugar Icing
• In a small bowl, combine powdered sugar and vanilla. Stir in enough milk to make an icing of drizzling consistency.

CINNAMON ROLL-STUFFED PEARS

Steps:

• Place a rack in the middle of the oven and preheat to 350 degrees F.
• Halve the pears lengthwise and scoop out the centers with a tablespoon to make a cavity that will fit a cinnamon roll. Cut a thin slice from the bottom of each pear half so the pears sit flat. Arrange the pears on a rimmed baking sheet and fit a cinnamon roll into each cavity. Sprinkle the pears and cinnamon rolls with the sugar.
• Bake until the pears are tender and the cinnamon rolls are puffed and golden, about 20 minutes.
• Empty the icing packet into a small bowl and add the lemon juice, cinnamon and cloves. Stir to make a smooth glaze.
• Drizzle the glaze over the pears and cinnamon rolls. Serve warm.

CINNAMON ROLLS (BH&G)

Steps:

• FOR THE SWEET DOUGH.
• In a large mixing bowl combine 1 1/2 cups (180 gms) of the flour and the yeast.
• Set aside.
• In a sauce pan heat the milk, sugar, butter and salt until it's just warm (125 degrees f).
• Add to the flour mixture and beat for a moment, slowly add eggs.
• Beat at medium/low speed for 30 seconds.
• Scrape down the bowl then beat at high speed for 3 minutes.
• Add as much of the remaining flour as possible and stir until just combined.
• (save some for the board if kneading by hand) If using a stand mixer change to dough hook and knead until smooth and elastic, 3-5 minutes.
• Can be done by hand, be cautious not to knead in too much flour or rolls will be tough.
• Form dough into a ball and place in a greased bowl covered with plastic wrap.
• Let rise in a warm, draft free place until doubled in size (60-90 minutes).
• Punch down the dough, turn out on to a lightly floured surface, divide in half.
• Allow to rest 10 minutes covered.
• FOR THE ROLLS.
• While the dough is resting, Grease and flour 2 9 x 1 1/2" round cake pans.
• Mix sugar, cinnamon and optional nutmeg or cocoa in a small bowl or plastic bag.
• On a floured surface, roll one ball out to a 12"x12" rectangle, brush 1/2 of the butter on the dough (leaving 1/2" along the edge unbuttered).
• Sprinkle 1/2 of sugar mixture and be sure it's spread evenly.
• Sprinkle on Optional apples, raisins or chips.
• Roll dough into a tight roll, seal unbuttered edge with a bit of water.
• Set aside.
• Repeat with other dough ball.
• Preheat oven to 375°F.
• Cut each log into 12 pieces and arrange in pans.
• Cover rolls and allow to rise until nearly doubled, 30-60 minutes.
• Bake for 20-25 minutes.
• Rolls will be lightly browned.
• Test for doneness with a toothpick.
• Remove from oven, allow to cool on a rack in the pans for 10 minutes.
• Remove from pan and place on rack until just warm.
• About another 10 minutes.
• FOR THE ICING.
• While rolls are cooling, sift powdered sugar into a medium bowl.
• Add vanilla extract and 2 tablespoons of liquid.
• Beat until smooth, add more liquid 1 teaspoon at a time until smooth and drizzling consistency.
• Mix in optional melted chocolate.
• Place cooled rolls on serving dish, Drizzle or pipe icing, Serve warm.

CREAM CHEESE-STUFFED CINNAMON ROLL MONKEY BREAD RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C). Grease 12-cup fluted bundt pan with nonstick spray.
• In a small bowl, mix together the sugar and cinnamon.
• Open the cans of cinnamon rolls. Cut each roll in half, then flatten each piece into a circle with your fingers. Place a piece of cream cheese in the center of the dough round. Fold the dough over the cream cheese to seal and roll into a ball. Toss in the cinnamon sugar. Place in the prepared bundt pan. Repeat with remaining dough pieces.
• In a small bowl, whisk together the brown sugar and melted butter until smooth. Pour the mixture over the filled cinnamon roll balls.
• Bake the monkey bread for 35-40 minutes, or until golden brown. Let cool in the pan for 5-10 minutes, until cool to the touch, then invert onto a serving platter.
• Add the frosting from the cans of cinnamon rolls into a small microwave-safe bowl. Warm in the microwave for 30 seconds to loosen.
• Drizzle the icing over the monkey bread. Serve warm.
• Enjoy!

STUFFED CINNAMON CRESCENT ROLLS

Steps:

• Preheat oven to 375°F.
• Combine sugar & cinnamon in a small bowl.
• Place cupcake liners in muffin tin.
• Spray liners with Pam.
• Separate rolls into 8 triangles.
• Place marshmallow into melted butter.
• Roll marshmallow into cinnamon/sugar.
• Place marshmallow on crescent roll.
• Pinch dough up around marshmallow.
• Encase.
• Seal seams by pinching.
• Dip the tops of dough into the butter.
• Then into the cinnamon/sugar.
• Place in muffin pan w/cinnamon/sugar side up.
• Bake at 375°F for 13-15 minutes.